Gluten-Free Poffertjes with Maple Syrup
These small, fluffy Dutch pancakes are a delightful treat. This recipe uses a blend of gluten-free flours to create a texture that's close to the original.
Ingredients
- 1 cup Gluten-Free All-Purpose Flour
- 1/4 cup Buckwheat Flour
- 2 Eggs
- 1 1/4 cups Milk
- 1 tsp Active Dry Yeast
- 2 tbsp Sugar
- 1/4 tsp Salt
- 2 tbsp Melted Butter
- to taste Maple Syrup
- to taste Powdered Sugar
Instructions
- 1In a large bowl, combine gluten-free all-purpose flour, buckwheat flour, sugar, and salt.
- 2In a separate bowl, whisk together milk and eggs. Dissolve yeast in the wet ingredients.
- 3Pour the wet ingredients into the dry ingredients and whisk until smooth.
- 4Cover the bowl and let the batter rest for at least 30 minutes.
- 5Heat a poffertjes pan or griddle over medium heat. Brush with melted butter.
- 6Pour about 1 tablespoon of batter into each mold or circle on the griddle.
- 7Cook for 2-3 minutes per side, or until golden brown and cooked through.
- 8Serve immediately with maple syrup and powdered sugar.
Substitutions
Wheat Flour → Gluten-Free All-Purpose Flour, Buckwheat Flour
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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